Roasted Roots


  • 2 Carrots, sliced into 1″ pieces
  • 1 small turnip, cut into 3/4″ cubes
  • 2 parsnips, cut into uniform 1″ pieces
  • 1 medium onion, cut into wedges
  • 2 small leeks
  • 2 medium potatoes, cut into 1″ pieces (peeled or not)
  • 3-4 beets cut into wedges
  • 1 bulb fennel, remove core and cut into wedges
  • 4 whole cloves of garlic
  • 1/2 teas rosemary
  • 1/2 teas salt
  • 1/2 teas fresh ground black pepper
  • 1/4 cup olive oil
  • 5 tbls balsamic vinegar(optional)


  1. The idea is to cut all the vegetables about the same size so they will be cooked at the same time.
  2. Put the leeks and fennel in a bowl. Put the beets in another bowl and put all the other vegetables in a third bowl.
  3. Drizzle all the vegetables with the olive oil and season with the rosemary, salt and pepper.
  4. Put the third bowl of vegetables in a roasting pan. Add the beets. Roast uncovered 20 minutes, then add the fennel and leeks.
  5. Roast together for another 40 minutes or until all the vegetables are done.

Serving Suggestions:
Toss the vegetables with the balsamic vinegar just before serving if desired.

The only reason the beets are handled separately is to avoid bleeding into the other mixture and turning everything pink.

Sweet potatoe makes a nice addition. Add it when you add the leeks and fennel.


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